Set oven to broiler setting at <temperature>250<unit>°C</unit></temperature>

Grease large oven baking tray with <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil

Line with aluminum foil

Transfer <quantity>1</quantity> red bell pepper, <quantity>2</quantity> anaheim peppers and <quantity>1</quantity> italian hot pepper to tray

Season evenly with <quantity>2<unit>tbsp</unit></quantity> of extra-virgin olive oil

Transfer to oven. Broil for 5m until skin is blistered on one side

Turn peppers and broil for 5m for even blistering

As each pepper is ready remove from oven. Continue to broil until all peppers are evenly blistered

Remove peppers from oven and transfer to a sealed container to steam for 10m

Weigh <quantity>250<unit>g</unit></quantity> of clotted cream and transfer to a bowl

Add <quantity>4<unit>tbsp</unit></quantity> of extra-virgin olive oil

Add <quantity>4<unit>tbsp</unit></quantity> of water

Blend until homogenous and smooth

Peel peppers

Remove stems and seeds

Spread <quantity>4<unit>tbsp</unit></quantity> of sauce in a casserole

Lay the peeled peppers in the casserole

Smother each pepper in the mazë sauce

Transfer to oven and broil at <temperature>250<unit>°C</unit></temperature> for 10m until evenly golden

Revome from oven when golden and bubbly

Plate the Peppers with Mazë and finish with cracked black pepper

Grab some good bread and enjoy!